Preheat oven to 350 degrees F / 177 degrees C.
In medium bowl, mix 1 cup almond flour, 3½ tablespoons erythritol, and ⅛ tablespoon salt.
1 cup almond flour, 3½ tablespoons erythritol, ⅛ tablespoon salt
Add 3 tablespoon butter and ½ teaspoon vanilla extract, then blend using hands or stand mixer until dough forms into ball.
3 tablespoon butter, ½ teaspoon vanilla extract
Roll dough into eight one-inch balls and arrange them on baking sheet lined with parchment paper.
Flatten each ball with palm of your hand to about ½ to ¼ inch thickness.
Bake for 8 to 10 minutes, until golden brown around edges but still soft in center.
Let cookies slightly cool before serving.